October 23, 2012

Crock Pot: Vegetarian Enchiladas

I am a huge fan of making some of my favorite Mexican dishes with all veggie insides.  If I choose to splurge on cheese I don't even miss the meat.  Such was the case with these delicious veggie enchiladas--made even easier by using the crock pot!


For the sauce:
1 TBS olive oil
1 white onion, chopped
6 cloves of garlic, chopped
2 anaheim peppers, deseeded
1 can of coconut milk
2 tsp cumin
2 tsp salt

For the enchiladas:
1/2 bunch kale, chopped
1 can of white beans
1 1/2 cup butternut squash, cubed
1 green pepper, chopped
6 small red potatoes, cubed
2 TBS olive oil
salt and pepper to taste

For the end (not in crock pot):
4 cups of Mexican blend cheese

In a skillet, heat the olive oil, add the onion, garlic and peppers.  Cook for 3-5 minutes until softened.  Add the coconut milk, cumin and salt--puree in the Vita Mix.

Add the kale, white beans, butternut squash, green pepper, potatoes to the crock pot and cook for 4 hours on high.

The original recipe that inspired me to make this suggested putting the already made up enchiladas (tortilla + stuffing) into a greased crock pot and covering it with the white sauce.  I decided to just put the "stuffing" in the crock pot and once it was cooked, remove it and assemble the enchiladas in a baking pan, drizzle with sauce, sprinkle the cheese and bake them in the oven at 375 degrees for 10 minutes.  This added step was easy and made them seemed more "baked" and less mushy.

I served them with chips and salsa on the side!

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